Simple but delicious, here are the cocoa cookies with orange marmalade, with a shortcrust pastry that has an extra edge, as it is enriched with many crunchy cocoa nibs, obtained from crushed raw cocoa beans, for a super crunchy effect and a special taste.
We all know that oranges and chocolate are always a tasty combination, but of course, you can also fill these cookies with other jams of your choice.
If you like cocoa cookies, try these recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: approx. 50 double cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 2/3 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 pinches salt
- 1 tsp baking powder
- 3/4 cup butter (soft)
- 3/4 cup sugar
- 1 tbsp vanilla sugar
- 1/3 cup cocoa nibs
- 2 tbsps milk
- 1 1/4 cups orange marmalade
- 3.5 oz dark chocolate
Steps
To prepare the cocoa cookies with orange marmalade, mix flour, unsweetened cocoa, salt, and baking powder and set aside.
In a bowl, beat the butter with the sugar and vanilla sugar until frothy.
Add the flour and cocoa mixture and work just until a crumbly mixture forms.
Transfer everything to the work surface, add the cocoa nibs and the milk, and knead quickly just enough to obtain a homogeneous dough.
Shape into a brick, wrap in cling film, and let rest in the fridge for 1 hour or more.
After the resting time, take the dough out of the fridge (if you left it for several hours and it is very hard, leave it at room temperature for 15-20 minutes before working it).
Then cut it in half and roll it out on a lightly floured surface until about 1/8 inch thick.
Preheat the oven to 320 degrees Fahrenheit (fan-assisted) and line multiple baking sheets with parchment paper.Using a cookie cutter, cut out many chocolate cookies. Always re-knead the scraps, roll them out again, and cut more cookies until the dough is used up.
Bake the trays at 320 degrees Fahrenheit (fan-assisted) for about 10-12 minutes, until, when moving the cookies with a finger, they easily detach from the parchment paper.
Remove from the oven and let your cookies cool completely.When the cookies are completely cold, fill half of them with orange marmalade and cover them with the other half of the cookies.
Chop the dark chocolate and melt it. Decorate your cookies with it. If you want, you can also add some chocolate sprinkles or pearls. I also added a bit of gold spray on top to give a golden glitter effect, which is always good for Christmas.
Store your cocoa cookies with orange marmalade in an airtight container.
